Peasant fried chicken is a delicious dish made of rural free-range native chicken as the main raw material, with lobster sauce, pepper and various seasonings. Chicken is very popular because it is rich in protein, amino acids and low in fat. The finished dish is tender, fresh and spicy, which is a delicious food for receiving relatives and friends.
Usually we fry chicken, either by blanching or pickling. The process is complicated but not very fragrant. In fact, the real farm fried chicken does not need to be blanched. Stir-fry directly in the pot, and the chicken oil is fragrant and fragrant. You may ask, is it not fishy to fry like this? Of course, if you put it directly into the pot, it will definitely smell fishy. The first step is to make it before frying, and each piece smells good.
Peasant-style fried chicken
1. First, we prepare a slaughtered Sanhuang chicken and chop it into small pieces.
2. Chicken gizzards are thick, so you have to cut a few knives on them to taste them, and the toes of the chicken have to be removed.
3. Chop all the pieces into the basin, pour in a proper amount of cooking wine, add a spoonful of salt, and repeatedly catch the blood inside.
4. Then wash it with clear water for several times, soak it for 10 minute after washing, and fully remove the blood inside, so that the chicken pieces don't need to be blanched when frying, and it will be more fragrant when frying.
5. Cut the garlic in half, cut the onion into horseshoes, cut the ginger into pieces and put them together, and then grab a handful of dried peppers. In addition, prepare a few shallots and cut them into sections for later use. Then take out the soaked chicken pieces and control the water for frying.
6. Burn the oil in the pan, fully slide the pan, pour out the hot oil and add the cold oil. Pour the chicken pieces into the pot and stir-fry for about 3 minutes, and stir-fry the water in the chicken pieces.
7. After the chicken pieces are sauté ed and discolored, pour in the onion, ginger, garlic and dried Chili, continue to stir fry, stir fry the material head and fully fry the oil, so that it will taste more fragrant.
8. Then pour a little soy sauce for coloring, stir fry evenly, pour a little cooking wine to remove fishy smell, add a proper amount of water along the edge of the pot, add 3 grams of salt, add a little sugar to freshen up, remove the floating foam in the pot after boiling water on high fire, and simmer for 15 minutes.
9./kloc-After 0/5 minutes, put the chicken liver into the pot and stew for another 5 minutes. After the chicken liver is cooked, add10g oyster sauce to enhance the freshness, and turn to high heat to collect the juice.
10. When the soup is basically dry, evenly wrap it on the chicken pieces, add the shallots and stir-fry a little, and then serve.
Teddy boy has something to say:
1. It is best not to blanch this kind of fried chicken, which is easy to lose chicken oil and the fried chicken is not fragrant enough;
2. The water in the chicken pieces must be fried dry, so that the dishes are more fragrant and delicious;
Ok, this spicy and tender peasant fried chicken is ready, and friends who like it will try it quickly.